Pan-Seared Duck Breasts

🥘 Ingredients

• asparagus
  12 oz
• butter
  4 tbsp
• chicken demi-glace
  2 unit
• chives
  ¼ oz
• duck breasts
  24 oz
• fingerling potatoes
  24 oz
• grape tomatoes
  8 oz
• paper towels
• pepper
• salt

🍳 Cookware

• medium pot
• large pan

1. 

   1

    Wash and dry all produce. Halve fingerling potatoes lengthwise. Place them in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, ⏱️ 15 minutes . Drain well, then return potatoes to the pot. Meanwhile, trim and discard woody ends from asparagus . Mince chives .

   fingerling potatoes: 24 oz, asparagus: 12 oz, chives: ¼ oz
2. 

   2

    Pat duck breasts dry with paper towels ; season generously with salt and pepper . Place skin sides down in a large pan . Cook over medium heat until the skin is crisp and most of the fat has rendered, ⏱️ 20 minutes , pouring off and reserving fat as it renders. (TIP: Lower heat if the skin begins to brown too quickly.) Flip the duck and cook to desired doneness, about ⏱️ 5 minutes more. Transfer to a cutting board and let rest.

   duck breasts: 24 oz, paper towels, salt, pepper
3. 

   3

    Add just enough reserved duck fat to the pot with potatoes to cover the bottom surface. Heat the pot over medium-high heat and cook, stirring, until potatoes are browned and crisp, ⏱️ 5 minutes . Remove from the pot and season with salt and pepper.
4. 

   4

    Meanwhile, add asparagus and 2 tsp water (4 tsp for 4 servings) to the pan used for duck over medium heat. Cover and steam until bright green, ⏱️ 4 minutes . Uncover, then increase heat to medium-high and add a drizzle of duck fat and grape tomatoes . Cook, stirring occasionally, until asparagus is tender and tomatoes burst, ⏱️ 5 minutes . Season with salt and pepper. Transfer to a plate and set aside.

   grape tomatoes: 8 oz
5. 

   5

    Stir in chicken demi-glace , ¼ cup water (⅓ cup for 4 servings), and 2 TBSP butter (4 TBSP for 4) into the same pan. Bring to a boil, then remove from heat. Season with salt and pepper.

   chicken demi-glace: 2 unit, butter: 4 tbsp
6. 

   6

    Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.